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2 hrs 10 mins
This is very good! You can buy a cheaper cut of beef for this, as it's simmered. When we lived in Haiti, we used to serve this with white rice, for the great sauce, and green plantain slices, my recipe #148367. I don't know how this slipped my mind - I use Scotch Bonnet peppers instead of chili peppers - they provide heat but not a sharp kind of heat.Updated 07/29/08. This could probably be made in the crockpot or prepared the day before; as this dish is more flavorful when served the next day, as is, with most dishes of this kind! (YUM) It can be made fiery hot or very mild, depending on the amount of chiles used, or how much heat your stomach can take!!! ;) This is also done with my Spicy Vinegar of Haiti - Picklese (Pikliz) as it is a seasoning made with vinegar as a base. It is really very good with different kinds of dishes - American, Italian, Cuban & so on. Updated: 01/31/2010 when we make this here at the home I forgo cooking with the hot peppers as I am sure you can understand why but I do put a whole Scotch Bonnet pepper in the water when simmering so that it can get a little of the flavor & then I do the same in the oil when I heat it and the remove it -- it is really delicious! :)
Units: US | Metric
Serving Size: 1 (259 g)
Servings Per Recipe: 4